USDA Boxed Beef Cutout Closing Prices for May 30

This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.m. U.S. central time.

Prices are determined from cuts in dollars a hundredweight and vary between higher-quality choice cuts and select beef cuts for sale f.o.b. Omaha, Nebraska.

CHOICE SELECT

600-900 600-900 ------------------------------------------------------------------------------- Current Cutout Values: 208.55 189.09 Change from prior day: (0.98) (1.24) ------------------------------------------------------------------------------- Choice/Select spread: 19.47

Total Load Count (Cuts, Trimmings, Grids): 178 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 321.04 272.04

Primal Chuck 159.57 156.91

Primal Round 158.83 157.02

Primal Loin 325.88 265.25

Primal Brisket 133.38 131.65

Primal Short Plate 138.53 142.48

Primal Flank 114.37 111.82 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/29 83 87 19 42 231 209.53 190.33 05/28 66 72 12 41 191 208.54 189.93 05/24 44 33 10 25 111 208.87 190.44 05/23 60 52 14 19 145 211.37 191.52 05/22 70 74 12 36 192 211.20 192.19 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 209.90 190.88 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included.

CURRENT VOLUME - (one load equals 40,000 pounds)

Choice Cuts 74.50 loads 2,980,145 pounds

Select Cuts 62.77 loads 2,510,810 pounds

Trimmings 12.83 loads 513,283 pounds

Ground Beef 28.11 load 1,124,599 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 18 75,938 620.90 670.00 642.87 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 53 63,244 680.00 751.99 722.47 113C 1 Chuck, semi-bnls, neck/off 6 6,784 205.00 212.58 208.52 114 1 Chuck, shoulder clod 15 36,569 196.09 216.00 203.72 114A 3 Chuck, shoulder clod, trmd 50 226,453 207.00 233.00 212.70 114D 3 Chuck, clod, top blade 6 4,749 298.00 325.00 310.65 114E 3 Chuck, clod, arm roast 9 18,115 235.00 270.00 253.69 114F 5 Chuck, clod tender (IM) 15 11,172 405.73 445.00 423.20 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 78 340,811 210.00 248.00 223.86 116B 1 Chuck, chuck tender (IM) 28 168,210 198.31 218.00 205.03

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 61 236,637 193.00 215.30 199.31 120A 3 Brisket, point/off, bnls 13 9,616 329.00 360.00 348.21 123A 3 Short Plate, short rib 31 22,509 406.00 485.00 446.40 130 4 Chuck, short rib 19 35,129 281.00 338.00 307.15 160 1 Round, bone-in 161 1 Round, boneless 6 9,968 200.25 212.00 202.69

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 65 319,706 206.50 248.00 215.63 168 1 Round, top inside round 49 202,478 193.00 220.00 199.08 168 3 Round, top inside round 44 214,481 203.00 227.00 208.45 169 5 Round, top inside, denuded 17 25,499 231.00 250.61 241.84

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 9,531 182.00 195.50 188.55 171B 3 Round, outside round 67 402,472 190.00 219.00 196.28 171C 3 Round, eye of round (IM) 43 94,847 197.50 217.25 202.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 15,696 694.98 741.42 712.35 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 10,912 700.00 735.00 723.61 180 3 Loin, strip, bnls, 0x1 32 17,051 792.00 843.00 822.11 184 1 Loin, top butt, bnls, heavy 16 9,244 335.00 368.00 346.64 184 3 Loin, top butt, boneless 30 69,995 350.51 375.19 362.05 185A 4 Loin, bottom sirloin, flap 47 82,630 520.00 565.00 540.87 185B 1 Loin, ball-tip, bnls, heavy 20 29,887 281.30 315.00 297.59 185C 1 Loin, sirloin, tri-tip (IM) 8 9,388 353.00 374.00 361.46 185D 4 Loin, tri-tip, pld (IM) 11 9,667 470.00 493.00 487.42 189A 4 Loin, tndrloin, trmd, heavy 42 72,753 993.00 1077.00 1021.80 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 25 21,522 444.40 486.00 462.05 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 14 51,146 510.00 535.66 514.82 112A 3 Rib, ribeye, bnls, light 9 19,437 540.00 590.00 552.89 112A 3 Rib, ribeye, bnls, heavy 25 55,056 540.00 597.00 560.29 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 51,319 190.00 214.13 203.71 114A 3 Chuck, shoulder clod, trmd 16 92,127 201.00 219.00 207.93 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 18,761 370.00 420.15 384.69 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 295,078 208.98 228.60 214.12 116B 1 Chuck, chuck tender (IM) 15 91,710 193.67 218.00 201.44

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 22 78,874 192.00 217.00 195.51 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 5,701 368.00 471.50 414.38 130 4 Chuck, short rib 8 17,019 301.50 320.30 310.66 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 87,917 212.00 228.00 214.52 168 1 Round, top inside round 23 130,620 190.00 204.70 193.94 168 3 Round, top inside round 22 118,073 200.00 223.00 204.17 169 5 Round, top inside, denuded 4 3,115 240.00 256.42 246.80

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 5,725 190.00 200.00 195.03 171B 3 Round, outside round 19 94,128 188.98 205.50 192.56 171C 3 Round, eye of round (IM) 17 62,415 195.41 208.00 200.92 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 18 55,296 558.00 590.00 575.04 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 57,153 550.00 616.00 568.01 184 1 Loin, top butt, bnls, heavy 5 6,742 280.00 300.00 298.02 184 3 Loin, top butt, boneless 26 83,601 281.66 335.00 299.08 185A 4 Loin, bottom sirloin, flap 17 186,621 480.00 518.00 488.71 185B 1 Loin, ball-tip, bnls, heavy 14 62,913 269.30 296.50 282.14 185C 1 Loin, sirloin, tri-tip (IM) 10 121,174 295.00 303.00 298.33 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 87,431 864.25 988.50 885.48 191A 4 Loin, butt tender, trimmed 11 19,143 858.44 920.66 872.18 193 4 Flank, flank steak (IM) 13 46,997 425.00 478.65 451.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 16 19,757 88.76 112.14 101.53 121D 4 Plate, Inside Skirt (IM) 35 59,748 372.00 399.00 380.88 121C 4 Plate, Outside Skirt (IM) 27 67,795 451.00 553.00 461.88 121E 6 Outside Skirt, pld (IM) 8 6,610 655.00 711.00 667.60

Cap, Wedge Meat & (IM) Lean 27 122,066 222.50 246.50 227.78

Pectoral Meat 38 165,650 209.57 247.00 218.17 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 348,740 160.00 178.00 162.61 Ground Beef 75% Ground Beef 81% 20 138,981 171.22 211.50 185.99 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 7 43,809 246.45 248.70 247.39 Ground Beef Chuck 80% 10 68,808 184.20 227.00 187.18 Ground Beef Round 85% 13 107,862 215.92 228.00 220.92 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 9 44,760 188.00 214.00 209.48 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 15 454,063 81.20 89.21 86.44 Frozen 50% lean trimmings -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. --------------------------------------------------------------------------------

A cutout value is an average of the prices tallied for cuts of beef from cattle carcasses weighing 550-850 pounds. Cutout values are separated into three main product types. Fabricated loads are beef cuts taken from an animal's ribs, chuck, round, loin, brisket, short plate and flank; 50 percent loads are 50 percent lean beef trimmings. Ground loads may contain 73, 75, or 80 percent ground beef. A typical refrigerated truckload carries 40,000 pounds.

Choice 1-3 grade is a better grade than Select 1-3, partly because Choice cuts have more fat, or marbling, than Select cuts.

Grade quality is determined using a 1-5 yield grade scale. A rating of 1 is the highest ratio of muscle to fat, while 5 is the lowest. Marbling is an important flavor factor.

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